Community Pick
Heavenly Chocolate Raspberry Bundt Cake
"As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!"
photo by limeandspoontt
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Cake
- 236.59 ml melted butter
- 2 eggs
- 473.18 ml sugar
- 236.59 ml milk
- 236.59 ml water
- 4.92 ml vanilla
- 709.77 ml flour
- 177.44 ml cocoa
- 9.85 ml baking powder
- 1.23 ml salt
-
Filling
- 340.19 g cream cheese
- 78.78 ml sugar
- 236.59 ml chocolate chips
- 4.92 ml vanilla
- 354.88 ml fresh raspberries
directions
- Preheat oven to 375 degrees.
- Grease a bundt or tube pan.
- Make filling by creaming together, cream cheese with sugar and vanilla.
- Mix in chocolate chips and set aside.
- For cake, sift together the flour, cocoa, baking powder and salt.
- Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
- Beat in melted butter, then milk, water and vanilla.
- Gradually add in the flour mixture and mix well.
- Spread half the batter into the prepared pan.
- Drop spoonfuls of the cream cheese filling evenly over the batter.
- Sprinkle raspberries over the top.
- Cover with remaining batter.
- Bake at 375 degrees for about 1 1/4 hours.
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Reviews
-
375 degrees? The cake was burning in less than a hour so I turned the heat down and covered with foil..Took a hour to bake..When cooled I put it on a plate ,the cake was hard and dry on the top..The inside looked gooey..There was a big hollow area in the cake where the filling settles.And the bottom which was the top in the oven had slight burn...Not impressed..My oven temp was accurate,so what went wrong?After a couple of days the cake got alittle softer,took moistness from filling. It did have a good flavor,but I wont be making it again... -
After baking and cooling, it seemed very dense. But after a couple of days , it was surprisingly moist...I guess it's because of the raspberry sauce I left on it!! It came out beautifully though and I didn't have any issues taking it out of the bundt pan either. The raspberry sauce was really really good too! My photo doesn't do it much justice though :( -
This cake did not have a very rich chocolate flavor, and it was way too fudgy. I liked the cream cheese tunnel, but the cake itself was not very good. -
I made this for a birthday party and it was well received. I also used the raspberry glaze that others recommended... The recipe says it serves 16, but you could probably squeeze a few more out of it if you wanted. The cake is rather rich and several people struggled to finish their piece (even though they raved about the taste). -
It tasted great, but I couldn't get it out of the pan without it breaking up. All of the filling had dropped to the bottom, making the top of the cake a sticky mess. I think I need to let it sit longer to cool before attempting to take it of the pan next time.
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Tweaks
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loved this recipe, so delicious !!! However instead of baking the chocolate cake from scratch, I used a devil's food cake mix from duncan hines...baked really well in the bundt pan. For the filling I added an additional ingredient... about 4 to 5 teaspoons of red raspberry preserve. It was not dense at all and was the hit at a party I attended. -
The name says it all!! This was an excellent cake! The cream cheese tunnel in this cake was to die for!! I only made one change to the recipe by using strawberries instead of raspberries, since we don't get raspberries over here. I don't think this cake even needs a sauce, it's decadent enough on its own with the cream cheese filling. Thanks for the great recipe! :)
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
